Paradiso 37
Last inspected: Mar 2, 2026
37
Score
Across the available record, Paradiso 37 has 11 inspections on file, the first dated 2022. The most recent visit was on Mar 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Paradiso 37's latest score of 37 falls below the Lake Buena Vista average of 87. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects found Observed two flying insects found in the main bar in the dining room recommend Manager to notify current professional pest control,service. Notify supervisor on duty next unannounced inspection.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 47°f mango chutney 50°f stored on the top panel reach in cooler less than 4 hours per Chef food taken from downstairs walk in cooler. Recommend to quick chill product or use ice bath to properly cool down.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat ammonia test strips for the upstairs bar.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has yellow stains left on the surface.(cook line) **Repeat Violation**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed bar tender test kit did not have concentration chart, found in upstairs bar.
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for handwash sink located in the main bar. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy fryers in the back on the main cook line also upstairs kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on the ice tea pitcher. (Main bar)
16-46-4
Basic - Plumbing system in disrepair. Observed hand wash sink located in main bar also dump sink out of operation.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residues spilled on the bottom reach in cooler.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler underneath the shelves in the upstairs bar.
29-49-6
Basic - Floor soiled/has accumulation of debris. Observed trash on the floor underneath the glass racks.
36-73-4
37
Sep 4, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red stains left on the surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cutting board inside hand wash sink located main cook line. Recommend training for all employees
31A-11-4
Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor underneath the fryers in the upstairs kitchen.
36-73-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor next to the grill. **Repeat Violation**
21-44-1
74
Jul 11, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of skirt steak 47/48°f stored in reach in cooler drawers less than 4 hours recommend to use smaller amount, also quick chill product in the freezer. Rechecked @11:51am 38°f **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at designated hand wash sink. (upstairs bar) **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hot water not reaching 85 temperature 70 Chef adjuster the knob underneath to maintain proper temperature located on the cook line. **Corrected On-Site**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for designated hand wash sink upstairs bar. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile has electrical wires hanging down in the dish machine room.
36-32-5
Basic - Equipment in poor repair. Observed pre rinse nozzle missing the rubber cover attached to three compartment sink.(dish machine)
14-11-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored. On the floor on the cook line. **Corrected On-Site**
21-44-1
Basic - Waste line missing at soda gun holster. Observed soda holster missing waste line located behind Main bar, Manager found line. **Corrected On-Site**
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed a cup with sugar inside not labeled stored on the shelve in the main bar. Bar tender discarded sugar. **Corrected On-Site**
02D-01-5
50
May 20, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Observed sliced cheese labeled 11am -3pm stored inside reach in cooler after 3:30pm. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sliced cheese on time as public health control 11am 3pm checked 3:30pm not discarded, spoke to. Chef must follow written procedures.
03F-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board stored over the hand wash sink with ingredients on the top located in the main bar. Manager removed at time of inspection **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor tiles underneath the reach in cooler.
36-73-4
64
Jan 7, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area. - From follow-up inspection 2025-01-07: Checked air conditioner vent has black mold like growth on the vent located in the dish machine area, has not cleaned. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. - From follow-up inspection 2025-01-07: Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection. At time of callback inspection Chef provided a copy of letter from the construction company will start replacing floor tiles on the cook line on Wednesday 1/8/2025, will check on the next unannounced inspection. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line. - From follow-up inspection 2025-01-07: Observed broken floor tiles on the main cook line, will be replaced on Wednesday 1/8/2025. The kitchen is temporarily closed using the upstairs kitchen until floor tiles are replaced. will check floor tiles on the next unannounced inspection. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine. - From follow-up inspection 2025-01-07: The wall has not been cleaned has black mold like growth on the wall. **Time Extended**
36-27-5
82
Jan 3, 2025
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working the cook line wearing gloves leave the work station wearing gloves return to cook line did not wash hands before placing another pair of gloves on before food handling.
12A-07-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times not sanitizing properly final rinse, the Chef has notify dishmachine company, recommend to use 3 compartment sink to wash, rinse and sanitize all dishes until dishmachine repaired. Chef found out the dish machine is chemical sanitizer changed last night, rechecked 50 ppm chlorine. **Corrected On-Site**
22-57-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled water on the grill food particles floating in the container. Employee changed the water at time of inspection.
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 50°f, pico 52°f, corn salsa 52°f shrimp 50°f stored on the top panel of reach in cooler less than 4 hours, recommend to quick chill food product in the freezer. Temperatures of all food on the top reach in cooler panel **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has green discoloration on the surface located on the cook line. **Repeat Violation**
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used for guacamole.
14-16-4
Intermediate - No soap provided at handwash sink. Observed no paper towels provided at hand wash sink located on the cook line.
31B-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both fryers and oven has terrible grease accumulation must be cleaned. **Repeat Violation**
22-08-4
Basic - Light shield damaged/in disrepair. Observed cracked light shield in the dish machine area.
38-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed old food debris on the equipment doors on the cook line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses stored on the shelves above the hand wash sink located on the cook line.
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water underneath the stove on side of the handwashing sink located on the cook line.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed grease spilled on the floor underneath the fryers in the upstairs kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection.
36-17-5
Basic - Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line.
36-11-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters broken underneath the hood system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the equipment on the cook line has terrible grease accumulation on the grill and the stove and salamander.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine.
36-27-5
Basic - Water draining onto floor surface. Observed water draining on the floor on the cook line near the hand wash sink.
29-03-4
21
Aug 1, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area near the main bar. Called Supervisor on duty next unannounced inspection.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked shrimp 55°f stored on the top panel of the reach in cooler, per Chef stored on line 9:30am less than 4 hours recommend to quick chill product or use ice bath.( Employee placed ice bath on product at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written procedures for clean up of vomit, form given to Chef. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled used on the top panel reach in cooler located on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to fill water used on the main cook line.
31A-11-4
Basic - Ceiling tile missing. Observed missing ceiling tiles directly above reach in cooler on the cook line.
36-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers and oven has terrible grease accumulation on the equipment located main cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located in the sink located in the main bar. **Corrected On-Site** **Repeat Violation**
31B-04-4
47
Jan 10, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - No handwashing sign provided at a hand sink used by food employees in dish room **Corrected On-Site**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt in styrofoam cup at the top bar **Corrected On-Site**
02D-01-5
86
Jul 13, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature romaine lettuce 75°f stored inside reach in cooler drawers (Cook line) not working per Chef. Recommend to quick chill product , employee using ice bags to maintain proper temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface located on the Cook line.
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed food debris on the floors throughout the kitchen.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove on the cook line.
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink cook line. Maintenance employee notify **Corrective Action Taken**
29-11-4
67
Jan 11, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Aug 23, 2022
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwash sink located on the cook line. Employee provided paper towels at time of inspection **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink located server area. Server provided soap at time of inspection **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards on the reach in cooler has deep cut marks left on the surface.(Main kitchen) **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in front of the stove, Per Chef floor tile will be replaced.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth inside hand wash sink located upstairs bar. Bartender cleaned hand sink at time of inspection
23-03-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed mold like growth around the caulking around three compartment sink.(dishmachine room)
36-30-4
67
Frequently Asked Questions
When was Paradiso 37 last inspected?
The most recent health inspection at Paradiso 37 on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Paradiso 37?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Paradiso 37.
How does Paradiso 37 compare to other restaurants in Lake Buena Vista?
Paradiso 37 most recently scored 37 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Paradiso 37's inspection record improved over time?
Results have been roughly steady. Inspections at Paradiso 37 have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paradiso 37 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Paradiso 37 inspected?
Based on the inspection history on file, Paradiso 37 is inspected around three times per year on average.
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